Anatomy of a Food Truck, University of California, Riverside
Department wanted equipment that would be flexible if the menu changed.
Next to the steam table is the prep area that holds all the toppings for the tacos, burritos and quesadillas. Plascencia says they have to keep in mind the limited space on this unit when planning the menu because it's only 27 inches wide. "It limits the number of ingredients we can offer," he adds.